Txdragon's Txbrisket attempt 1

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

Moderator: TBBQF Deputies

User avatar
Txdragon
Deputy
Posts: 2736
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Txdragon's Txbrisket attempt 1

Postby Txdragon » Wed Oct 30, 2013 3:01 pm

Gotta man up and face the fears sooner or later. Got a 15 lb choice packer heading to the pit tomorrow. I've done TONS of reading over the years to hopefully perfect a good "first attempt". I'm calling this a first attempt since my last brisket was several years ago. I did one partially on the pit and finished it in the oven a year or so ago, that does not count though. Lol! Gonna have lots of pics to go up, just no access to Internet other than my phone. I'll try what I can to get them posted as the cook fumbles along! Cook is gonna start about 4am. Stay tuned!! Any pointers or tips will be appreciated!! 8)
(Insert witty signature here)
User avatar
Gator
Sheriff
Posts: 6500
Joined: Mon Dec 11, 2006 3:53 pm
Location: Coppell, TX
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby Gator » Wed Oct 30, 2013 3:02 pm

Dont look. :wink:
Gator

"I won't tolerate rude behavior" - Woodrow F Call
User avatar
Big Ed
Outlaw
Posts: 2380
Joined: Sat May 02, 2009 9:35 pm
Location: Ft. Worth, Texas
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby Big Ed » Wed Oct 30, 2013 3:52 pm

Try to keep your pit at a steady temp and like Gator said no peeky!!! :laughing7:
Can't Beat A Drum!!!

Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
User avatar
Swamp Donkeyz BBQ
Outlaw
Posts: 1771
Joined: Tue Oct 16, 2012 2:26 pm
Location: Huntsville, Tx
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby Swamp Donkeyz BBQ » Wed Oct 30, 2013 4:00 pm

You got this Brother!
User avatar
BluDawg
Chuck Wagon
Posts: 3671
Joined: Fri Jul 10, 2009 9:55 am
Location: Jonesboro,Tx
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby BluDawg » Wed Oct 30, 2013 4:02 pm

Cook hotter start later. I get up at 4 am fer 3 things one is deer hunting, one is the house on fire and the third is.....
shake.gif
shake.gif (5.66 KiB) Viewed 1706 times
Never met a cow I didn't like with a little salt and pepper.
Image
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
User avatar
Txdragon
Deputy
Posts: 2736
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby Txdragon » Wed Oct 30, 2013 5:58 pm

I was thinking a slow start, then kick up the heat midway through the process. LNS for 4 hours, then finish it HNF. Thoughts on this? :dont:
(Insert witty signature here)
User avatar
CypertJ
Bandolero
Posts: 570
Joined: Thu Sep 23, 2010 1:17 pm
Location: Canton, TX
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby CypertJ » Wed Oct 30, 2013 6:15 pm

Depends on what time you want to be eating.

Sent from my SAMSUNG-SGH-I747 using Tapatalk
User avatar
Txdragon
Deputy
Posts: 2736
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby Txdragon » Wed Oct 30, 2013 6:24 pm

Was planning on dinner before taking the kids trick or treating. So, dinner time between 4 and 5 pm.
(Insert witty signature here)
User avatar
js-tx
Cowboy
Posts: 402
Joined: Mon Sep 26, 2011 11:23 am
Location: San Antonio, TX
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby js-tx » Wed Oct 30, 2013 8:47 pm

If you can keep your pit to hold temps I say cook 275-300* and you'll definitely be eating by 4pm. It ain't no thang, You got this!
jtilk
Outlaw
Posts: 2074
Joined: Fri Jan 08, 2010 10:41 pm
Location: Lake Jackson, TX
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby jtilk » Wed Oct 30, 2013 10:03 pm

Txdragon wrote:I was thinking a slow start, then kick up the heat midway through the process. LNS for 4 hours, then finish it HNF. Thoughts on this? :dont:


Done this approach a few times myself and have no complaints... Give it the smoke the first 4 hours or so and once it's wrapped there is nothing but heat. At that point you've given it smoke and it's "insulated" with foil (if you wrap), all you're doing is cutting down the cook time. Give it the poke test starting about about 197'ish... should be done between then and 208 or so.
-Josh

Big Green Egg
Pitmaker Vault

"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
User avatar
Boots
Wordsmith
Posts: 2832
Joined: Sat Jul 23, 2011 12:16 pm
Location: McKinney, Texas, USA!
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby Boots » Wed Oct 30, 2013 10:41 pm

My only advice: as an early attempt, take it to 190 internal and them let it ride 2 more hours at least with a slow fire. And the poke test is always a good gauge.
BE WELL, BUT NOT DONE
Hank: "Do you know how to start a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
tpitbullx
Pilgrim
Posts: 13
Joined: Tue Oct 29, 2013 8:30 pm
Location: Laredo, TX
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby tpitbullx » Wed Oct 30, 2013 10:43 pm

I start mine low at 225 then you can raise the temp to finish cooking throughout the inside. You can try 5. hours no wrapping and 4 hours wrapped to help finish the cook if you wanna eat by 4-5Pm. Never had no issues. Good luck and you got it!!!
JMoney7269
Bandolero
Posts: 698
Joined: Thu Jul 18, 2013 8:09 am
Location: Brenham, Texas
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby JMoney7269 » Thu Oct 31, 2013 8:49 am

300 straight through, wrap @180, pull @210 or when it probes like buttah. If the pit goes a little above 300 no biggie, and no peeking till 3 hr mark or 180 internal
Throw it on @8, will be done by 2, let it rest on the countertop wrapped in a towel, and you will be $$$$ any day of the week
Life has no remote control, get up and change it yourself!
Those willing to sacrifice liberty for security deserve neither - Benjamin Franklin
My $.02 is worth $37.50
User avatar
txsmkmstr
Cowboy
Posts: 323
Joined: Tue Jun 14, 2011 7:13 pm
Location: Tyler, TX
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby txsmkmstr » Thu Oct 31, 2013 9:15 am

To the O/P.... you have a plan and stick to it. If you want to try something else next time do so then. Take notes on your cook for future reference. Try to keep your temps steady throughout the entire cook regardless of L&S or H&F or in between. The higher your temp the shorter window for determining when it's done..... and it's done when it's done - don't rush things.

Best of luck to you. :thap:
Custom LSGz 24x40 (dream pit) - R & O FatGirl (sold) - ETSC RK-250 (sold) - Tejas 1628 (sold)
User avatar
k.a.m.
Outlaw
Posts: 2004
Joined: Mon Jun 25, 2012 6:38 pm
Contact:

Re: Txdragon's Txbrisket attempt 1

Postby k.a.m. » Thu Oct 31, 2013 9:17 am

jtilk wrote:
Txdragon wrote:I was thinking a slow start, then kick up the heat midway through the process. LNS for 4 hours, then finish it HNF. Thoughts on this? :dont:


Done this approach a few times myself and have no complaints... Give it the smoke the first 4 hours or so and once it's wrapped there is nothing but heat. At that point you've given it smoke and it's "insulated" with foil (if you wrap), all you're doing is cutting down the cook time. Give it the poke test starting about about 197'ish... should be done between then and 208 or so.

^^^^^^^^^^
This works.
Always remember slow and steady wins the race.

Image

My Hybrid cooker.
Competition trailer #2.

Return to “Smokehouse - BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 3 guests